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August 18, 2013
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Cherry Tomato Recipes


Vegetable Foil Packets

2 cut corn cut from cob
1 sweet red pepper, cut into strips
1 small green pepper, cut into strips
1 small onion, sliced
8 cherry tomatoes, cut in halves
1 tablespoon chopped parsley
1/4 teaspoon dried basil
1/2 teaspoon lemon pepper
1/2 teaspoon salt
2 teaspoons. butter or margarine

Mix first 9 ingredients in large bowl. Put vegetables on 2 (12x12-inch) pieces of foil. Dot with butter. Bring ends of foil together and twist to seal. Grill packets over hot coals for 15-20 minutes until vegetables are tender. Serve hot.
4 servings.
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Green Beans with Cherry Tomatoes

1-1/2 pounds fresh green beans
Scant stick butter
3/4 teaspoon garlic salt
1 tablespoon sugar
1/2 teaspoon basil
1/2 pint halved cherry tomatoes
Salt and pepper to taste

Cook/steam beans as usual. Heat next 4 ingredients in skillet, stirring well. Add tomatoes to warm, toss with beans and serve.
Serves 4
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Microwave Zucchini and Tomatoes Dish

2 cups zucchini, green or yellow, slice
1/4 inch
1 small onion, slice thin rings
1 tablespoon margarine or butter
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon dried basil, crushed
1 tablespoon snipped parsley
1 cup cherry tomatoes, halved

In 1-1/2 quart casserole, combine all but tomatoes. Cover. Cook in microwave on high 5 minutes until zucchini is almost done. Add tomatoes and cook on high 1 minute until heated through.
4 servings.
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Marinated Cherry Tomatoes and Veggies

1 large bunch broccoli (broken up)
1 large head cauliflower (broken up)
1 pint box fresh mushrooms (sliced)
1 pint box cherry tomatoes
1 pint bottle Italian dressing

Mix all vegetables together. Add whole bottle Italian dressing. Cover and refrigerate at least 12 hours, stirring several times.
Makes 6 Servings
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Sautéed Cherry Tomatoes

6 tablespoons butter (or half butter, half olive oil)
3 pints cherry tomatoes, stemmed, rinsed, and dried
Salt and freshly ground black pepper to taste

Melt the butter in a heavy skillet. Add the tomatoes and raise the heat. Shake and roll the tomatoes around in the butter until they are shiny and heated through, not more than 5 minutes. Do not overcook or they will become mushy or burst. Season to taste with salt and freshly ground black pepper. You can sauté a little garlic in the butter before adding the tomatoes, or sprinkle them with chopped fresh or dried basil, tarragon or rosemary. A little freshly grated Parmesan cheese is also a nice addition.
Serves 6-8.
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Green Bean and Cherry Tomato Salad

1 pound fresh green beans
1 bunch scallions, minced
1 pint cherry tomatoes, cut 1/2
1/2 cup olive oil
1/4 cup red wine vinegar
1 1/2 teaspoon soy sauce
1/2 teaspoon ginger
1/2 teaspoon sugar
1 clove garlic, minced
1/8 teaspoon salt
1/4 tsp. pepper

Trim beans, steam lightly until crisp tender, combine in bowl with scallions and tomatoes. In small bowl, whisk together remaining ingredients. Pour over vegetables and mix well.
Chill for at least 4 hours.
Makes 4 servings
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Taco Salad

1 pound ground beef
1 head iceberg lettuce, washed & torn
1 pint cherry tomatoes, halved
8 ounce cheddar cheese, grated
1 bag Nacho Cheese Doritos
1 package taco seasoning
2 cans red kidney beans, drained
1 onion
1 or 2 avocados (optional)
Black olives (optional)
Spicy red Catalina dressing

Brown beef and onion in frying pan. Drain. Add taco seasoning and salt and pepper to taste. Allow time to cool. Mix lettuce, tomatoes, cheese, olives and beans in a large salad bowl. Add cooled meat mixture. Break chips into very small pieces and add to salad, mixing well. Peel and slice avocados. Just before serving, add avocados and dressing, if desired.
Serves 8 to 12.
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Southwestern Pizza
Makes 1-2 Servings

1 (12 inch) tortilla
Oil for frying
1/3 cup refried beans
8 cherry tomatoes, cut in half
2 green onions, chopped
3-4 black olives, pitted and sliced
1/4 cup sliced sweet peppers
1 cup grated Monterey Jack cheese
1/4 cup taco salsa
2 tablespoon olive oil

Heat 1 inch of oil in a skillet. Soften the tortilla in the hot oil for a few seconds. Drain it on a paper towel and lay it flat on a plate or a baking sheet. Cover the tortilla with refried beans. Decorate it with tomatoes, onions, olives, and peppers. Top with cheese and salsa. Sprinkle with the olive oil. Bake for 15 minutes. Serve with guacamole and chips.
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English Cucumber and Cherry Tomato Salad

2 English cucumbers, unpeeled
1 cup sugar
1 pint cherry tomatoes, halved
1/2 cup vinegar
1/2 teaspoon celery seed
1/2 cup sliced red onion rings
1/2 cup green pepper rings

Slice cucumbers thin. Add 1/2 teaspoon salt to cucumbers. Let stand 1 hour. Combine sugar, vinegar and celery seed. Add onion rings and remaining vegetables. Pour over cucumbers. Refrigerate.
Makes 4 Servings
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Nectresse 

 

Spaghetti Salad with Cherry Tomatoes

1 pint cherry tomatoes, cut up
1 cucumber, sliced
1 green pepper, sliced
1/2 bottle Schilling Salad Supreme Seasoning
1 lb. vermicelli spaghetti, cooked (rinsed, drained in cold water)
1 (8 oz.) bottle Italian dressing
1 pkg. sliced pepperoni

Chill and serve.
4 servings.

NOTE: The longer it stands, the better it is.
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Marinated Vegetable Salad with Cherry Tomatoes

1 (15 oz.) can kidney beans
1 (15 oz.) can garbanzo beans
2 c. cherry tomatoes
2 carrots, thinly sliced
2 cucumbers, thinly sliced
1/2 medium red onion, sliced
3 tablespoons red wine vinegar
2 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon dried basil

Rinse beans under cold running water for 1 minute to remove excess salt. Drain well. Combine in large bowl with tomatoes, cucumbers, carrots and onion. In small dish, mix vinegar, oil, lemon juice and basil. Pour over vegetables. Toss gently. Chill well before serving.
Makes 6 servings
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Baked Trout

2 medium green peppers, chopped
4 oz. can sliced mushrooms, drained
1/2 cup butter
20 cherry tomatoes, cut in half
2 cups herb seasoned croutons
1/4 cup lemon juice
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon marjoram leaves
4 (10-12 oz.) trout

Heat oven to 350 degrees. Cook and stir green pepper and mushrooms in butter until tender, about 5 minutes. Remove from heat. Stir in cherry tomatoes, croutons, lemon juice, 2 teaspoons salt, the pepper and marjoram. Lightly salt the cavity of each trout. Fry with 1/2 cup of stuffing.

Place remaining stuffing in greased casserole dish. Arrange trout in greased baking dish. Wrap in buttered aluminum foil. Bake stuffing and trout until fish flakes easily with a fork, 30 to 35 minutes. Garnish with lemon slices, cucumber slices and cherry tomatoes.
4 servings.
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Salmon Stuffed Cherry Tomatoes

1 pint cherry tomatoes
1 (8 oz.) can red salmon
1 tablespoon chili sauce
1 teaspoon horseradish
1/2 cup sour cream
2 tablespoon finely chopped parsley
2 teaspoon lemon juice
1/4 teaspoon salt

Scoop pulp out of tomatoes; drain. Fill with salmon mixture. Chill.
Makes 4 Servings
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Tuna Salad with Cherry Tomatoes

2 cup broccoli flowerets
1 cup carrots, cut in 1 1/2 inch strips
1 cup cauliflowerets
1 cup sliced cucumber
1 cup pitted ripe olives
3/4 cup California walnuts, chopped
1 cup cherry tomatoes
3/4 cup Italian vinaigrette dressing
2 (6-1/8 oz.) cans tuna in spring water

In large bowl, combine broccoli, carrots, cauliflower, cucumber, olives, walnuts, tomatoes and dressing. Toss to mix well. Gently fold in tuna. Cover; refrigerate until serving time, at least 4 hours.
6 servings.
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Warm Potato Salad with Cherry Tomatoes

1 pound small red potatoes
1 pound long white potatoes
1/3 cup Miracle Whip salad dressing
1/2 cup vegetable oil
2 teaspoons white wine vinegar
1/2 cup finely chopped red onions
2 carrots, julienned
1 pints cherry tomatoes, quartered
1 can (3-1/2 oz.) pitted ripe olives, sliced
1/2 cup Hormel real homestyle bacon pieces or bacon bits

Boil potatoes in salted water until tender, about 20 minutes. Whisk Miracle Whip, oil and vinegar until smooth. Stir in onion. Slice and add potatoes and remaining ingredients. Stir gently.
Serves 8.
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Cherry Tomatoes with Herbs

1 pint cherry tomatoes
3 tablespoons butter or regular margarine
1 clove garlic, minced
1/4 teaspoon dried oregano leaves

Wash and stem tomatoes. Place butter in 1 1/2 quart glass casserole. Microwave (High setting) 1 1/2 minutes or until melted. Add garlic and oregano. Microwave (High setting) 2 minutes. Add tomatoes, microwave (High setting) 1 minute. Stir gently. Microwave 1 minute more or until tomato skins just begin to split.
Makes 4 servings.
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Brussel Sprouts and Cherry Tomato Salad

10 ounce package frozen Brussel sprouts, cooked and drained
1/2 cup Italian dressing
1 cup cherry tomatoes
Lettuce leaves

Cook Brussel sprouts as directed on package; drain. Pour dressing on hot Brussel sprouts. Cover and refrigerate at least 3 hours. Cut tomatoes into halves and add to Brussel sprouts and toss. Serve on lettuce leaves.
Makes 4 servings
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Veggie K-Bobs

2 large white onions
4 to 5 green, yellow or red bell peppers
1/2 pound yellow crookneck squash
1 pound fresh mushrooms
1 pint cherry tomatoes
Metal or bamboo skewers
1 pkg. Good Seasons Italian dressing mix
1 lemon

Wash and cut all vegetables in suitable sizes for skewers. Mix Italian dressing mix and have handy. Squeeze lemon on cut vegetables. Compose the skewers in whichever way is pleasing and when finished, add dressing in large Tupperware dish. Cover and refrigerate for 2 hours. Cook on grill until vegetables are tender.
Makes 4 servings.
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Mr. Food 


Hi Nancy,
I am looking for TNT recipes for tomatillos. My plant is ready to burst with fruit!
Terry, NY


Evening All, I hope it is not too late in the season to submit a recipe for watermelon jelly I came across in my files this evening.

Watermelon Jelly
Makes 4 half-pts.

4 cups, seeded, diced watermelon
3 1/2 cups sugar
2 Tbsps. lemon juice
3 ozs. liquid pectin

Place diced watermelon in a blender or food processor. Cover and blend or process until smooth (should have 2 cups of puree). Can use puree as is or strain to obtain juice. Combine juice, sugar and lemon juice in a large pot over high heat. Stir constantly until mixture boils, then add liquid pectin.

Bring to a full rolling boil that cannot be stirred down. Continue stirring, boiling hard for 1 minute. Remove from heat, skim off foam and ladle into clean 1/2 pint jars, leaving 1/2-inch head space. Wipe jar rims and adjust lids.

Seal by placing jars in a boiling water bath for 5 minutes.
Yield: 4 half
pints.
Recipe from Clifton Bickham.
Submitted by Betty in MS
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And here is a delicious peach crisp recipe.

The key to this easy crisp is the grated lemon rind, which serves as a foil for the sweetness of the fruit. You can easily peel the peaches by dunking them in very hot water, then remove the skin with a paring knife.

Peach Crisp

1 cup flour
1 cup light brown sugar
Grated rind of one lemon
1/2 cup cold butter
4 cups fresh sliced peaches, peeled
The juice of one lemon

Preheat the oven to 375 degrees.

Mix the flour, sugar, lemon rind and butter together well until it resembles coarse meal. Put the peaches in a greased, shallow baking dish and sprinkle with lemon juice. Press the crumb mixture on top. Bake for 25 minutes or until nicely golden.

Try it warm over or under ice cream, or sprinkled with crushed, roasted almonds.
Submitted by Betty in MS
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Caramel Flan

4 eggs, slightly beaten
1/3 cup caramel ice cream Sunday topping
dash of salt
1 tsp rum flavoring
21/2 cups scalded milk
6 tsp caramel ice cream topping

heat oven to 350 degrees. Beat eggs, 1/3 cup topping, salt, rum flavoring and milk. Place 1 tsp of caramel topping into each of 6 custard cups. Pour custard over topping. Place cups in baking pan 13x9x2". Pour very hot water into pan to within 1/2 inch of tops of custard cups. Bake 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove from water. Chill custard in cups at least 3 hours. Run knife around edges. Dip in hot water and unmold onto dessert dishes
ENJOY! Judy in Montana
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Mary Lou was asking for recipes using Frosted Flakes cereal, and this is one my children and grandchildren grew up on, and have always enjoyed.

Tiger Cookies

3 cups Frosted Flakes cereal
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup butter
1 cup sugar
2 eggs
1 tsp. vanilla
1 cup semi sweet chocolate chips, melted

Measure out 3 cups of the cereal and crush to make 1-1/2 cups. Set aside. Beat butter and sugar together until fluffy with electric mixer. Add eggs and vanilla; beat well. Add flour, soda and salt and mix on low until blended. Fold in crushed cereal. Swirl melted warm chocolate lightly through the batter, leaving streaks of chocolate. Drop by level tablespoon onto ungreased baking sheets. Bake 375° about 12 minutes, or until done. Remove from sheets and cool on wire racks.
Makes about 5 doz. cookies, 2-1/2 inches in diameter.
Judy (in Alaska)
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Schav (Sorrel Soup)

1 pound young sorrel leaves, washed, stemmed as for spinach and chopped
2 tablespoons butter or margarine or oil
1 large minced onion
6 cups water or chicken stock
1 teaspoon kosher salt or to taste
2 tablespoons sugar
about 1/2 tsp lemon juice
2 large beaten egg yolks
Sour Cream

In a large saucepan or Dutch oven, melt butter and sauté sorrel and onions for about 10 minutes or until sorrel is wilted and onions are translucent. Add water or stock and salt. Bring to a boil. Reduce heat and simmer 30 minutes.

Remove from heat and stir in sugar and lemon juice a little at a time, tasting after each addition of lemon juice, until desired tartness is achieved.

Temper egg yolks with a few tablespoons of hot soup, then stir tempered egg yolks back into soup. Turn heat on and cook until slightly thickened and simmering but do not boil as the eggs will curdle. Serve hot or cold with sour cream.
Take care and happy harvesting,
Sonhe in Canton
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